- Every day, how may food/beverage servings containing D.D. Williamson’s caramel colors are consumed around the world?
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- 1.5 billion
- 500 million
- 100 million
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- Each of the following are significant customer sectors for D.D. Williamson. Which has the fastest growing demand for D.D. Williamson’s caramels?
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- Baking
- Cooked Meat & Poultry
- Dry Mixes
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- How do most (but not all) caramel colors taste?
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- Sweet
- Bitter
- Sour
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- A few (but not all) of D.D. Williamson’s caramel colors are stable in solution containing 20% salt. In which of the following caramel applications is the performance a critical factor?
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- Soy Sauce
- Beef Soup
- Canned Pet Food
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- According to the Food Chemical Codex (FCC), caramel color is defined as:
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- “A long, polymer chain”
- “Manufactured by heating carbohydrates either alone or in the presence of food-grade acids, alkalis and/or salts”
- “Primarily a color, but sometimes a flavor”
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- Caramel color is:
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- Water soluble
- An emulsifier in cola
- a and b
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- Which of the following tones are NOT achievable in D.D. Williamson’s line of caramel colors?
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- Red
- Pale yellow
- Blue
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- Caramel colors account for more than X percent by weight of all colors added to the products we eat and drink. X = ?
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- 90
- 60
- 30
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- The Joint FAO/WHO Expert Committee on Food Additives (JECFA) divides caramel into how many categories?
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- 3
- 4
- 5
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- How many total varieties of caramel color are produced by D.D. Williamson at its six manufacturing facilities (located in the Americas, Asia, Europe, and Africa)?
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- 10 liquids and 2 powders
- 30 liquids and 5 powders
- 50 liquids and 12 powders
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Answers:
1-a, 2-c, 3-b, 4-a, 5-b, 6-c, 7-c, 8-a, 9-b, 10-c |